Beer foam and head retention

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  • Undermodified or raw grain
  • short protein rest at 55c/131f (<15min)
  • some tannin extraction
  • higher temp rest post saccharification at 73c/163f
  • lots of low alpha acid hops during boil
  • some dry hopping, esp noble hops
  • watch ABV and pH (higher ABV and lower pH work against foam)
  • shorter mash and boil times
  • shorter protein chains are better dissolved and stay in solution longer?
  • higher proteins and dextrins

References